Traybakes are a quick and convenient way to, not only increase the range of vegetables, but also save time by cooking everything together.
Testers and Tasters Feedback
“The tastiness of the roast vegetables depends upon which spices and herbs used.”
“Excellent. I stirred in Harissa 10 minutes before the end of cooking and added chickpeas.”
“Really easy to finish on the day all in one dish.”
Photo
Helen Sullivan, Tester and Taster
Serves 6-8
Plants: 8-12
Preparation: 20-30 minutes Cooking: 45-60 minutes
GF V NF DF
Swaps
Herbs: use oregano or other herbs in addition to the parsley but match those you use in the main dish and sauce otherwise flavours will clash you want to complement and enhance.
Add: spices such as cumin, coriander, fresh coriander and chilli or stir harissa into the vegetables 10 minutes before the end of cooking time.
Add: beans or chickpeas 10 -15 minutes before the end of cooking to create a complete meal and serve with one of the sauces from sauce section.
Options
Turn into a meal in its own right, by adding chickpeas and/or crumbled feta on top or tofu if vegan
Serve with some fresh pesto using seasonal herbs
Freezing
This will freeze but won’t keep its texture but can be used for savoury muffins, waffles, bubble and squeak or omelettes when defrosted.
Ingredients
Recommend approximately 200—300g of vegetables per person to provide a good mix.
Use root vegetables such as:
· parsnip
· butternut squash
· sweet potato
· white potato
· cauliflower
· sprouts
Add:
· 1-2 leeks
· 1 large onion quartered
· Brussel sprouts cut in half
· cauliflower
2 -3 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
Fresh or frozen parsley
2-3 sprigs rosemary and sage or 2-4 tsp of mixed dried herbs
1-2 cloves of garlic
Salt and pepper to taste
Method
Heat the oven to 200C, 180C fan, 400F, Gas 6.
Chop the vegetables into largish chunks 3-5cm.
Place the hardest vegetables you are using eg carrots, potatoes in a bowl and coat in half the EVOO.
Roast for 15-20 minutes.
Add the remainder of the vegetables, salt and pepper and EVOO in the bowl and make sure everything is evenly coated.
Add to your baking tray with the other vegetables and stir everything together - try to have a big enough tray so that you only have a single layer.
Bake for a further 10 minutes, then add ¾ of the herbs (the rest will be sprinkled on the top once cooked) and cook for 20-35 minutes or until everything is cooked through and golden.
Sprinkle the remaining herbs on top before serving.
Option
Par cook your root vegetables the day before - cooling and reheating increases the resistant starches which are good for your microbiome. You could even par cook well in advance, freeze and defrost on the day you want to roast them.
If par cooking go to step 5.
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